Boston Cooking-School cook book

214 cups flour 1 teaspoon cinnamon and 1% teaspoons soda 14 teaspoon cloves Melt butter in hot water, add molasses, and dry ingredients mixed and sifted. Beat vigorously. Bake in buttered shallow pan 35 or 40 minutes; in greased muffin pans or bread stick pans 20 to 35 minutes in a moderate oven (350° F.). Cambridge Gingerbread. Add 1 egg, well beaten, to liquids before incorporating flour. SOUR MILK GINGERBREAD 1 cup molasses 134 teaspoons soda ¥ cup butter 2 teaspoons ginger or 1 cup sour milk 1 teaspoon ginger, 214 cups flour 1 teaspoon cinnamon and Y% teaspoon salt 14 teaspoon clove or nutmeg Put butter and molasses in saucepan and cook until boiling point is reached. Add milk and dry ingredients, mixed and sifted. Beat vigorously. Fill buttered shallow pan and bake 30 to 40 minutes; or fill buttered muffin tins or bread stick pans 2/3 full and bake 20 to 35 minutes in a moderate oven (350° F.). Boston Gingerbread or Soft Molasses Gingerbread. Add 1 egg, well beaten, and 2 tablespoons shortening to Sour Milk Gingerbread. KESWICK GINGERBREAD Y4 pound butter 14 pound brown sugar 14 pound flour VY teaspoon ginger 1 ounce candied lemon peel Work butter into flour, using hands. When well mixed, add sugar, ginger, and lemon peel cut in small pieces, mixing with GINGERBREADS 689 hands. Reserve 4 cup. Press 2 1/2 inches thick into a buttered pan, and sprinkle with reserved mixture. Bake in moderate oven (350° F.), cut in squares, and let stand until cold; then remove from pan. GOSSAMER GINGERBREAD 1 cup butter ¥ cup milk 1 cup sugar 1% cups flour 1 egg, well beaten .3 teaspoons baking powder 1 teaspoon yellow ginger Cream butter, add sugar gradually, then egg. Add milk and dry ingredients mixed and sifted. Spread in buttered dripping pan as thin as possible, using back of mixing spoon. Bake 30 minutes in moderate oven (350° F.). Sprinkle with sugar and cut in small squares or diamonds before removing from pan. HARD SUGAR GINGERBREAD 34 cup butter 5 cups flour 14% cups sugar 34 tablespoon baking powder 34 cup milk 11% teaspoons salt 34 tablespoon ginger Cream butter, add sugar gradually, milk, and dry ingredients mixed and sifted. Put some of mixture on an inverted dripping pan and roll as thin as possible to cover pan. Mark dough with a coarse grater. Sprinkle with sugar and bake in moderate oven (350° F.). Before removing from pan, cut in strips 4 1/4 by 114 inches. ; CHRISTMAS ENGLISH GINGERBREAD 1 pound flour 1 tablespoon ginger V4 pound butter 1 teaspoon salt 1 cup sugar Molasses Mix flour, sugar, ginger, and salt. Work in butter with pastry mixer or finger tips, and add just enough molasses to hold ingredients together. Chill thoroughly. Roll very thin, cut out as desired, and bake in moderate oven (350° F.). CARD GINGERBREAD 44 cup butter 134 cups flour 44 cup brown sugar 44 tablespoon ginger 1 egg, well beaten 34 teaspoon salt Y% cup molasses ¥% teaspoon soda 4 teaspoon cinnamon Cream butter, add sugar gradually, egg, molasses, and flour mixed and sifted with ginger, salt, soda, and cinnamon. Chill, roll 4 inch thick, bake in moderate oven (350° F.) on buttered sheet, and cut in squares. COOKIES, WAFERS AND OTHER SMALL CAKES Most cooky mixtures may be used in all the ways listed below by increasing or decreasing the amount of liquid used. Dropped Cookies Before and After Baking © Dropped Cookies. Drop from tip of spoon 1 inch apart on buttered sheet. Flatten with knife or fork dipped in cold water. If slightly more firm, make into small balls, arrange on buttered sheet, flatten slightly with knife, and bake. Spread Cookies. Spread mixture on buttered cooky sheet or inverted dripping pan and cut in squares after baking.